Summer's here, and that means fresh corn is at its peak. If you're looking for a new spin on the classic corn salad, this Italian version is a real winner. It takes the sweet, crisp flavors of grilled corn and pairs them with Mediterranean ingredients for a refreshing twist.
This Italian Corn Salad combines lightly charred corn kernels with tangy artichoke hearts, crisp bell peppers, and two kinds of cheese. A zesty lemon and Italian herb dressing ties it all together. It's great for picnics, barbecues, or any summer get-together, and you can easily make it ahead of time. The flavors only get better as they sit, making this the perfect make-ahead dish.
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🗝️ Recipe's key points
- This Italian Corn Salad is a fresh take on the classic, combining grilled corn with Mediterranean flavors.
- It's perfect for summer gatherings and can be made ahead of time, letting the flavors develop even more.
- The corn salad recipe is versatile - you can easily swap in different cheeses or add other veggies to suit your taste.
This colorful salad combines grilled corn's sweet taste with artichokes' tangy flavor. Italian herbs and cheese add a savory kick. It's a crowd-pleasing dish that will become a staple at your summer barbecues and potlucks.
🛒 Ingredients
This is an overview of the corn salad ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Sweet corn - Fresh, in-season corn is best for this recipe. Look for ears with bright green husks and golden-brown silks.
- Artichoke hearts - We use water-packed for this recipe. Marinated artichokes can be too oily and overpowering.
- Mozzarella cheese - Fresh mozzarella can be too watery, so opt for the firmer, pre-shredded variety.
- Olive oil - Use a good quality extra virgin olive oil for the best flavor.
- Italian seasoning - A pre-mixed blend works great, but you can also make your own with dried basil, oregano, rosemary, and thyme.
- Parmesan cheese - Freshly grated Parmesan will give you the best flavor and texture.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Husk 6 medium ears of sweet corn and brush them with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
- Place the corn on a preheated grill over medium-high heat. Grill for 8-10 minutes, turning occasionally, until the corn is tender and lightly charred. Remove from the grill and set aside to cool.
- While the corn is cooling, chop the artichoke hearts, red pepper, celery, and green onions. Once the corn is cool enough to handle, carefully cut the kernels off the cob.
- In a large bowl, mix together the grilled corn kernels, chopped artichoke hearts, red pepper, celery, and green onions.
- Add the shredded mozzarella and grated Parmesan cheese to the bowl and stir to combine.
- In a small bowl, mix the last 3 tablespoons of olive oil, lemon juice, Italian seasoning, and garlic powder.
- Pour the dressing over the corn salad mixture and toss gently to coat all ingredients evenly.
- You can serve the salad right away if you like it warm. Or, you can chill it in the fridge for at least an hour to let the flavors mix. Give it a quick toss before serving.
🥫 Storage
Store leftover Italian Corn Salad in an airtight container in the refrigerator for up to three days. The flavors often improve after a day or two as they have time to meld together.
Before serving, give the salad a good stir to redistribute the dressing. If you find the salad has become a bit dry, you can freshen it up with a drizzle of olive oil and a squeeze of lemon juice.
This salad is best served cold or at room temperature, so there's no need to reheat it.
📚 Variations
- Swap out the mozzarella for crumbled feta cheese to give the salad a tangy Greek twist.
- Add some diced cucumbers for extra crunch and freshness or halved cherry tomatoes for a burst of color and sweetness.
- For a protein boost, mix in some diced salami or prosciutto.
- For a spicy kick, mix in some thinly sliced fresh jalapeños or a pinch of red pepper flakes.
👩🏻🍳 Tips for the best corn salad
- Make sure to drain the artichoke hearts well and pat them dry with paper towels. This prevents excess water from diluting the dressing.
- You can prepare this salad in advance. Just char the corn, chop the veggies, and whisk the dressing a day before. Just wait to toss it all together until just before serving to keep everything fresh and crisp.
- Taste the salad before serving and adjust the seasoning if needed. Sometimes the corn's sweetness can vary, so you might want to add more lemon juice or salt.
- This salad keeps well for 2—3 days, though it's at its peak the first day when the veggies are crisp and the dressing is vibrant. If you're planning to store leftovers, keep the dressing separate and toss it right before serving.
- Turn this delicious salad into a main dish. You can do this by adding your favorite protein, like chicken or chickpeas. You can also toss it with cooked orzo, farro, or quinoa for a heartier meal. It's versatile enough to play the starring role.
🤔 FAQs
If you've got questions about making or serving this Italian Corn Salad, I've got answers! From ingredient swaps to make-ahead tips, here's everything you need to know to whip up this vibrant summer favorite with confidence.
Corn salad is typically made of fresh corn kernels, mixed with various vegetables, herbs, and a dressing.
Another name for corn salad is esquites, which is a Mexican street food version of the dish.
Sure! When grilled, fresh corn yields a smoky, charred flavor. But if you're in a hurry, frozen corn is a great option. Just thaw it and sauté it in a hot pan for a few minutes to bring out its golden goodness. If using canned corn, I recommend draining it well and giving it a quick pan-char to deepen the flavor.
Corn is an annual plant, completing its life cycle in one growing season. I love using a combo of mozzarella and parmesan for that nutty richness. But feel free to play around. Try some crumbled feta and ricotta salata for a Mediterranean-inspired dish.
It sure is—no bread or pasta here, just fresh, flavorful ingredients. Just be sure to check your cheese labels if you're cooking for someone with celiac or gluten sensitivities.
You can grill the corn on the cob. Or, you can cut the kernels off and sauté them in a hot skillet. Cook until they are lightly golden and toasty. No grill? No problem! A dry cast-iron pan over medium-high heat will do the trick beautifully.
Sure thing! Just skip the cheese or use a dairy-free alternative, such as a vegan feta or parmesan. The salad is already packed with flavor from the corn, artichokes, and herbs, so you won't miss a thing.
Still wondering about a tweak or two? Don't hesitate to leave a comment—I love hearing how you've made the recipe your own. Now let's get to tossing that glorious corn salad!
📗 Related Recipes
Looking for more vegetable side dishes? Try Italian Ciambotta, Traditional Italian Peperonata, or Grilled Peppers Mushrooms Onions.
If you want more ways to use corn, try Easy Cheesy Corn Grits, Classic Corn Succotash, or Easy Corn, Tomato, Zucchini Sautéed Vegetables.
For more salad, give Fiesta Rice Salad, Black Eyed Pea Salad, or Mediterranean Pearl Couscous Salad a shot!
🍽 What to serve with Italian Corn Salad
This Italian Corn Salad pairs well with a variety of dishes. For a light summer meal, serve it alongside grilled chicken or fish.
If you're hosting a barbecue, this salad makes a great side dish for burgers, hot dogs, or Italian sausages. For a vegetarian option, it goes great with grilled portobello mushrooms or vegetable skewers.
For a more Italian-themed meal, serve it with some crusty ciabatta bread and a selection of cured meats and cheeses. A chilled glass of Pinot Grigio or Prosecco would round out the meal perfectly.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Grill or grill pan
- Large mixing bowl
- Small bowl for dressing
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or fork for mixing dressing
- Tongs for handling corn on the grill
- Brush for oiling corn
- Large spoon or spatula for tossing salad
- Grater for Parmesan cheese (if not pre-grated)
📞 Chiacchierata (chat)
This Italian Corn Salad is exactly what estate (summer) tastes like—fresh, bold, and bursting with personality! It's the kind of dish that makes a simple pranzo o cena (lunch or dinner) feel special. Plus, it doesn't take much time to prepare. It's perfect for hot days when you don't feel like cooking much.
I love serving it with grilled chicken, fish, or even just a crusty loaf of bread and a cold drink on the patio. Whenever I've brought this salad to cookouts and family gatherings, people always enjoyed it and asked for the recipe.
However you enjoy this insalata estiva (summer salad), I hope it brings a little sunshine to your table. Buon appetito, amici!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Zesty Italian Corn Salad With Artichokes and Cheese
Equipment Needed
- Grill pan - square or use outdoor grill
- Wooden Mixing spoon or spatula
Ingredients
- 6 medium ears sweet corn husked
- 5 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 14 ounces artichoke hearts water-packed, drained and chopped
- 1 medium sweet red pepper chopped
- ½ cup mozzarella cheese shredded
- ¼ cup celery finely chopped
- ¼ cup Parmesan cheese grated
- 2 green onions chopped
- 3 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Instructions
Vegetable Preparation
- Brush corn with 2 tablespoons oil. Sprinkle with salt and pepper.
- Grill, covered, over medium-high heat until tender and lightly charred, 8-10 minutes, turning occasionally.
- Remove to a cutting board. Cool slightly. Cut cooled corn off the cob.
- In a large bowl, combine corn, artichoke hearts, red pepper, mozzarella, celery, Parmesan, and green onions.
Lemon-Herb Dressing
- In a small bowl, whisk the lemon juice, remaining 3 tablespoon oil, Italian seasoning and garlic powder.
- Drizzle over the salad; toss the ingredients to coat. Serve immediately or refrigerate until serving.
Notes
-
- Make sure to drain the artichoke hearts well and pat them dry with paper towels. This prevents excess water from diluting the dressing.
- You can prepare this salad in advance. Just char the corn, chop the veggies, and whisk the dressing a day before. Just wait to toss it all together until just before serving to keep everything fresh and crisp.
- Taste the salad before serving and adjust the seasoning if needed. Sometimes the corn's sweetness can vary, so you might want to add more lemon juice or salt.
- This salad keeps well for 2—3 days, though it's at its peak the first day when the veggies are crisp and the dressing is vibrant. If you're planning to store leftovers, keep the dressing separate and toss it right before serving.
- Turn this delicious salad into a main dish. You can do this by adding your favorite protein, like chicken or chickpeas. You can also toss it with cooked orzo, farro, or quinoa for a heartier meal. It's versatile enough to play the starring role.
Nutrition
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